Daikon Salads - General Cooking Principles
Daikon salads - greetings from Japan, because it is in this country that this root crop is grown. The taste of this product is similar to black radish, but the lack of mustard oil in the root makes daikon more tender and crisp.
In his native country, daikon is used not only as a culinary ingredient, but also as a therapeutic agent for various kinds of diseases. And this is not surprising. This root crop combines a large amount of vitamins aimed at strengthening the immune system, as well as to combat various kinds of viruses. In general, it is possible to list microelements and the useful components which are a part of a daikon infinitely long. Be sure to use this root when preparing salads and other dishes, your body will experience not only a wide range of taste sensations, but also receive a flurry of vitamins.
Daikon salads - preparing food and dishes
In addition to the above, daikon is a low-calorie product that will help the multi-million public wanting to lose weight and regain the slim figure. Use this Japanese root vegetable when cooking salads. In the process of cooking you will need a grater, better with large holes, this is how in most cases daikon is ground for salads. As a dressing, soy sauce or lemon juice with olive oil is often used. This may be vegetarian salads - from fruits and vegetables. Also, daikon combines well with meat.
Daikon salad recipes:
Recipe 1: Daikon Salads
Recipe 1: Daikon Salads
Surely, if you have been to Japanese restaurants. This interesting recipe is included in the menu of restaurants. A light version of the salad, which can be served with meat, will help the body to reduce the load when digesting food.
- 2 tbsp. l - vinegar;
- 1 pc. - Red onion;
- 2 tbsp. l - soy sauce (can be with garlic notes);
- 2 tbsp. l - sesame seeds;
- 600 g - daikon;
- 2 tbsp. l - honey;
- 2 tbsp. l - Sesame oil;
- 100 g - peas.
You can cook this light salad even on fast days when the imagination is completely depleted, and you also want to please the body with new dishes. For the salad, take the peas, pre-scalded with boiling water, cut into two halves. Cut the red onion into half-rings, and daikon is peeled and rubbed on a grater. The ingredients are cut, mix and prepare the sauce of the remaining ingredients - honey, vinegar, sesame oil. We refill daikon with the rest of the products and send it to the fridge for an hour. We decorate the salad with sesame seeds and soy sauce just before serving.
Recipe 2: Daikon and Apple Salads
Most daikon salads include a combination of fruits and vegetables. This allows you to emphasize the usefulness and ease of this ingredient. Daikon salads, cooked according to the recipe described below, can be served as a side dish for protein foods - eggs, fish, poultry, etc.
- 300 g - daikon;
- 3 tbsp. l - rast. butter;
- 3 pcs. - green apples (juicy varieties);
- 50 g - walnuts;
- 2 tbsp. l - vinegar;
- 1 - 2 pieces. - carrot;
- spicy spices.
We clean daikon, carrots and apples, remove the peel, clean the core from the apples. You can cut daikon and apples into cubes, and you can grate all three ingredients.
Proceed to the walnuts, dried in the microwave and grind hands.
Make a dressing of oil and salt, for refined taste add pepper and a little soy sauce. Stir.
It remains to decorate the salad with walnuts.
Recipe 3: Daikon Salads with Meat
That's really really tasty and awesome dish. Daikon salads and meat products amaze with the richness of taste. The meat here can be boiled, you can bake the chicken breast in the oven, or you can take smoked ham. Ingredients Required:
- 300 g - daikon;
- 300 g - meat (chicken, beef);
- 2 pcs. - bow.
- 2 tbsp. l - vinegar (apple);
- 50 ml - mayonnaise;
- 2 tbsp. l - sour cream;
- 2 tbsp. l - vegetable oil.
As you can see, daikon salads can be prepared even with such a minimal set of products. Let's start with meat, daikon salads include the use of various types of meat - beef, chicken, pork, etc.
Let's start. Onions, as in most cases, cut into half rings, then you can fry until cooked in vegetable oil, and you can pour over boiling water. Daikon rubbed, it is better to take a grater for Korean carrots. In a separate vessel boil the meat.
Mix the ingredients for the sauce. Meat boiled, chop and fill the salad.
Recipe 4: Daikon Salads with Crab Stick
As you can see, daikon forms an excellent composition not only with meat ingredients, but also with some seafood. The recipes of daikon salads with squid are very numerous, but the combination of daikon with crab sticks has a lot of no less bright taste.
- 250 g - crab sticks, 2 - 3 packs;
- 300 g - cucumbers;
- 200g - daikon;
- 3 pcs. - egg;
- 150 g - Chinese cabbage;
- 100 ml - mayonnaise.
Give the crab sticks to defrost, cucumbers and daikon cut into strips. Boil eggs and grate. Who does not like Chinese cabbage, can replace it with white cabbage or Peking cabbage. Lovers of seaweed can take sea kale, or as it is called, kelp.
When all the ingredients are cut, it remains to mix the salad and allow it to soak for a while.
Recipe 5: Daikon Salad with Corn
Daikon salads can be prepared on everyday days, when the body is in dire need of a complex of useful substances, and on holidays. Only in the latter case, daikon salads provide a richer set of ingredients. In principle, if a salad consists of 2 - 3 products, then emphasis should be placed on the dressing. Here and in this case it is useful to prepare two groups of ingredients. Ingredients Required:
- 150 g - daikon;
- 150 g - canned corn;
- 150 g - beets;
- 150 g - squid;
- 2 pcs. - carrot.
Ingredients for refueling:
- 3 tbsp. l - soy sauce;
- 2.5 tbsp. l - vinegar;
- 1.5 Art. l - sake;
- 2 tsp. - sugar.
Peel carrots, grate on long straws. After pouring boiling water over carrots and hold for about three minutes. Daikon, beetroot also rubbed on a grate in a straw, do not forget to pre-clean the products.
Getting squid. Boil until cooked and cut into several pieces. After mixing the sliced ingredients with canned corn and we have to prepare the dressing. To do this, we add the listed components at the beginning of the recipe, give a couple of minutes to connect the components and fill the salad. It is better to fill daikon salads just before serving. This will allow the root to retain its beneficial properties.
Daikon salads - secrets and tips from the best chefs
As noted above, daikon salads carry incredible benefits for the body. It is a source of healthy and essential vitamins. To preserve the maximum amount of trace elements in daikon, try to choose the freshest root vegetables and not subject them to heat treatment. The exception is the bitter taste of daikon.